My favorite homemade Lime Curd recipe. This fresh curd recipe can be used for any citrus — lemon or lime and beyond!
Have you ever made a homemade lime curd? Or, have you had a chance to eat homemade lime curd? I have an idea for a recipe in my head that needs lime curd, so I made some the other day. Although I haven’t yet created the intended recipe, I am super glad I made the fresh curd because it is SO delicious!
Yes, I know as a food blogger I should have a better word than “delicious” in my vocabulary, but seriously, what’s wrong with using it every once in a while? Or, all the time. 😉
Anyway, after making this lime curd, I decided it is just too good not to share as a recipe post on it’s own. There is so much you can do with fresh curd. Use it as a filling for a cake, spread it on a pastry or toast, scoop into little tart crusts for mini pies, or just spoon it up and eat it! Seriously, guys, it’s that good.
UPDATE: I made, ate, and posted the recipe I was dreaming for this lime curd: Key Lime Pie Donuts.
My favorite homemade Lime Curd recipe. This fresh curd recipe can be used for any citrus -- lemon or lime and beyond!
- 1 cup granulated sugar
- 4 large eggs
- 4 teaspoons grated lime zest , plus 1/2 cup freshly squeezed lime juice (about 4 limes)
- 1/2 cup unsalted butter , cut into about 14 small pieces
In a medium nonreactive saucepan, whisk together the sugar, eggs, lime zest and juice. Cook over medium-low heat, whisking constantly, until the mixture is thickened, about 12 minutes.
Remove from the heat and whisk in the butter, one small piece at a time, until thoroughly combined. Set a mesh strainer over a glass bowl and strain the mixture. Use immediately, or store in the fridge with plastic wrap directly on the surface of the curd, to prevent a skin from forming.
To set the curd, chill 3 hours or overnight. Use as cake filling, pastry filling, spread for toast or muffins, filling for tarts, etc.
Source: Martha Stewart